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mixed platters with different ingredients. They can then fill their pans to suit their own taste. Some
suggestions: (allow 100 to 200 g of additional toppings for each portion; of course, the variations
are virtually unlimited)
Vegetables
dried porcini mushrooms soaked in liquid, fresh sliced mushrooms, steamed brussels sprouts, sliced
zucchini, tomatoes, eggplant, leeks or onions, corn, asparagus, black salsify or carrot pieces (pre-
cooked), spring onions in rings, blanched spinach, rocket salad or Swiss chard leaves, pea pods.
Meat and poultry
fried or baked chicken or turkey breast in slices, strips or cubes, cooked ham, fried calf’s liver,
cooked saddle of hare removed from the bone and sliced, small fried sausages, small fried minced
meat patties, small fried fillets, fried breast of duck.
Fish and seafood
smoked salmon, trout fillets, steamed plaice fillets, tuna (canned), steamed sole or cod fillets,
shrimps, crab meat
Fruit
bananas, mango, papaya, strawberries, pineapple, pears, apples, berries. Berries can be used either
fresh or thawed.
1. To cook with the raclette, either the grill plate or the stone plate must be
inserted (see also section on use of the appliance).
2. Now fill the raclette pans with ingredients according to your taste or our
recipes and place them in the openings on the raclette plate. Cook until the
cheese melts.
3. Remove the pan as soon as the cheese has melted. Let the food slide onto a
plate. If the cheese sticks, remove it with a wooden spatula.
CAUTION!
Always grasp the pan by the handle, because the pan itself becomes very
hot during cooking.
The pans have a non-stick coating. You should therefore never use knives,
forks or other metal objects to loosen food sticking to the pans. This could
damage the coating.
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